Method:Preheat the oven to 180°C. Grease, or line a 12 hole muffin tray with muffin cups. Combine butter, sugar, egg yolks, and vanilla in a mixing bowl and cream together thoroughly. Mix flour, salt, and baking powder together in a separate mixing bowl. Add dry ingredients to creamed ingredients ⅓ at a time alternating with adding portions of the orange juice to the creamed mixture. Fold in beaten egg whites. Spoon batter into cupcake holes until ½ full. Bake for 15 minutes or until a toothpick inserted in centre comes out clean.Cool cupcakes completely before frosting with orange icing (see below).

To make the icing, mix all the ingredients together starting with only 2 tablespoons of the orange juice. If frosting is too thick then add the additional tablespoon of orange juice.

This is the best cupcake mixture I've come across. The batter is lovely - perfect consistency, and the taste of orange is subtle - not overwhelming, but just right. No, I haven't eaten a whole cupcake's worth of batter, no, honest.....

This recipe is magic :) I tried muffins from scratch for the first time and they came our fabulous. Since the recipe just said flour, I used whole wheat flour instead of all purpose. I was a little apprehensive, but they came out perfectly. The icing also was very yummy. Thanks al lot. Could you suggest making similar deserts with other fruits?

Can I have the cup measurement in gram for flour and sugar? Was baking this yest but after took out from oven, I saw the cake didn't stick to paper cup on its side and looks shrinking :( smthg wrong with my process?

It is normal for the cupcakes to shrink a little as they cool. I would think that the issue is more to do with the papers used - I find when I use different papers in my baking that, that can happen with different recipes. Your cupcakes, if you've followed the recipe quantities exactly, will still taste the same!The muffin tin used was a standard sized tin.

The eggs are separated because you beat the egg whites - you can't do this if the yolk is still there.The beaten egg whites add a light fluffy-ness to the cupcakes because they have had air incorporated into them.

I usually use salted butter because that's usually what I have in the fridge, but baking purists would probably go with unsalted. It's completely up to you - I personally don't think it makes a big difference to the outcome of the baking.